vt. 炖, 蒸

Braize \Braize\ (br[=a]z), n.
See {Braise}.


Braise \Braise\, Braize \Braize\, n. [So called from its
iridescent colors.] (Zo["o]l.)
A European marine fish ({Pagrus vulgaris}) allied to the
American scup; the becker. The name is sometimes applied to
the related species. [Also written {brazier}.]


Braise \Braise\, Braize \Braize\, n. [F.]
1. Charcoal powder; breeze.

2. (Cookery) Braised meat.